Liquid virgin whey protein concentrate optimizes product texture. | Emerging Food R&D Report (December, 2007)

Liquid virgin whey protein concentrate optimizes product texture.
Publication Date: 01-DEC-07
Publication Title: Emerging Food R&D Report
Format: Online

Read this article now
Try Goliath Business News - FREE!
You can view this article PLUS...

Over 5 million business articles
Hundreds of the most trusted magazines, newswires, and journals (see list)
Premium business information that is timely and relevant
Unlimited Access

Now for a Limited Time, try Goliath Business News
Free for 7 Days!

Tell Me More Terms and Conditions

Description

Whey proteins are important to the ingredients industry due to an incessant demand for products of a specific texture and nutritive value. The compositional variability and fractional protein denaturation in commercial whey protein products give rise to varied levels of aggregation when using the proteins in heat and shear applications. Such usage usually results...

More articles from Emerging Food R&D Report
Engineer satiating liquid food products by altering the extent of flav..., December 01, 2007
New process optimizes in-container quality., December 01, 2007
Extrusion yields legume snacks., December 01, 2007
Rheological measurements help improve product texture., December 01, 2007
Measure peanut moisture while still in shell., December 01, 2007

Looking for additional articles?
Click here to search our database of over 3 million articles.